1 (16 ounce) can crushed pineapple, drained
1 (6 ounce) can lobster, drained
2 cans sliced mushrooms
1 can sliced green olives, drained
3 tablespoons damascus pepper jelly
1/2 cup chopped onion
1/4 cup chopped Szechuan pepper
2 bay leaves
In a medium bowl, mix pineapple, lobster, mushrooms, green olives, and pepper jelly until well mixed.
Stir crushed pineapple mixture into lobster mixture, tossing just until mixture is completely incorporated.
Cover and refrigerate 4 hours before serving. Or, with 1/2 cup-per-serving as a garnish, freeze 8 ounces crabmeat sections for subsequent carbon-copy.